AI Article Synopsis
- A new rice processing method using hydration, tempering, and heating was developed as an alternative to traditional parboiling with steam, focusing on factors like temperature, tempering, and heating time.
- The optimal results included a maximum gelatinization degree of 37.0% and milling yield of 67.7%, achieved at a temperature of 84°C with specific tempering and heating durations.
- This method not only improves nutritional value by increasing riboflavin and calcium but also creates a rice product that is less hard and sticky compared to traditional methods, offering more choices for consumers.
Article Abstract
A method involving hydration, tempering and heating steps is presented to process rough rice as alternative to traditional parboiling with pressure steam. The effects of temperature (66-84 °C), tempering time (60-420 min) and heating time (30-180 min) on gelatinization degree and milling yield were analyzed by response surface method (RSM). A maximum value of gelatinization degree (37.0 %) and milling yield of 67.7 % were reached with a process temperature of 84 °C using tempering and heating times of 178 and 104 min respectively. A slight reduction of crystallinity (14 %) and a significant improvement of nutritional value with increments of 150 and 60 % in riboflavin and calcium contents were obtained in comparison with control (untreated rice). Hardness and adhesiveness of processed rice were intermediate between those of control and completely gelatinized rice. The proposed method, with lower temperature requirements than traditional parboiling, is presented to obtain an alternative product, expanding consumer choices.
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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC4519442 | PMC |
| http://dx.doi.org/10.1007/s13197-014-1534-0 | DOI Listing |
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